I know, I know. I said I was going to get better at giving myself time to write but it’s been a month. Life got crazy busy, between me studying and also planning a baby shower for my friend. But no more excuses! I enjoy writing so I need to give myself more time to do the things I enjoy. I know that winter is technically over already, but let’s be honest. It still feels like winter in Winnipeg and probably will for a while. While you’re waiting for the weather to warm up, why not try a new recipe.
Recently I became interested in baking my own scones. It went really well the first time so I’ve just continued to collect scone recipes from Pinterest and test them out. The first one I made was a toffee and chocolate scone and the second was a jalapeno and cheddar scone. The one I’m going to be talking about today is the last one I tried making, savoury ricotta scones.
- 2 cups unbleached all-purpose flour
- 1 tablespoon of baking powder
- 3/4 tablespoon of sugar
- 1/2 teaspoon salt
- 5 tablespoons of chilled unsalted butter (cut into tiny cubes)
- 1/2 cup chopped green onions
- 1 cup ricotta cheese
- 2/3 cup of milk (I used 2%)
- 1 egg beaten with a teaspoon of water (for egg wash)
- black pepper and paprika for topping
- Heat oven to 425 F.
- In a large bowl, whisk together the flour, baking powder, sugar and salt.
- Add the butter. The recipe suggested using a pastry blender but I don’t own one of those yet so I used 2 knives instead and just chopped around until the mixture was coarse. The knives worked just fine!
- Stir in green onions and ricotta cheese.
- Add milk and stir until a shaggy dough forms.
- Place dough on a lightly floured surface and knead gently into a ball.
- Once all combined, pat down ball into a 1 inch thick circle and cut in 8 triangles.
- Carefully transfer triangles onto ungreased cookie sheet, making sure you leave a bit of space between each one.
- Brush tops with egg wash and sprinkle with black pepper and paprika. (I almost forgot this very important step!)
- Bake 15-20 minutes or until scones are golden brown and puffy.
- Remove from oven. Let cool 5 minutes before serving. (This is the hardest part for me as I just want to eat them right away.)
Pinterest is a great place to get inspired to try new recipes! The link for this recipe is http://www.girlversusdough.com/2013/02/14/savory-ricotta-scallion-scones/ .
Scones are a lot easier to make than I thought they would be and there is so many variations you can do. Pretty much anything can be added to a scone, both sweet or savoury. I think the next one I want to try is a salted caramel and apple scone. If you try this recipe or have other scone recipes that you think I should try, leave me a comment and let me know!